These sandwich cookies are grown up versions of smiley face biscuits, you know the sandwich biscuits with the smiley face on one side which are filled with a cream filling and jam. They are more aimed a children but these biscuits certainly wouldn’t be appropriate for little ones.
I was sorting through some magazines, tearing out the recipes that I wanted to keep when I can across a recipe for what looked like Linzer Biscuits. I love Linzer Biscuits so out came the recipe. Later on I took a closer look and realised the filling for these had both a buttercream and jam filling. I couldn’t resist any longer, I had to make these.
My Bourbon Creams have got a lot going on, but not too much and not in a bad way. I changed a few bits and pieces. First off all we have the biscuit, the recipe called for vanilla bean paste, instead I used a whole vanilla bean and also added a good dose of vanilla salt. As you can imagine they are lovely and vanillary. I love being able to seeing the little dots of vanilla seeds in them.
As for texture, when I’ve baked Linzer Biscuits in the past, the biscuit portion has been a tad soft, these surprised me by baking up with a lovely crunchy texture. They are so buttery as well, while eating one I couldn’t get over the delicious buttery-ness these biscuits hold. Now for the filling, it’s so good!
This buttercream isn’t for those of you who doesn’t particularly like the taste of bourbon as you definitely get a little kick and warmth from the liquor. Paired with a tart jam, I chose Morello Cherry and you have a wonderful combination. Feel free to use any jam you please, I though the tartness would go well with all the flavours in these and cut out some of the sweetness which is did.
They were a lot easier to make than I thought they would be. One hour is all they require in the fridge and the dough is sturdy and easy to roll out. These would also be just perfect for the holiday season, you could add kinds of liquor to the buttercream, that time of year after all is the time to relax the diet and alcohol consumption after all. It doesn’t hurt mind you to do a little recipe testing throughout the year though.
- 425 grams Plain flour
- 1/4 teaspoon Maldon sea salt
- 200 grams Caster sugar
- 225 grams Unsalted butter cold and cubed
- 1 large Egg
- 1 large Egg yolk
- 1 Vanilla bean seeds scraped out, pod disgarded
- 125 grams Unsalted butter room temperature
- 300 grams Icing sugar
- 3 tablespoons Bourbon liqueur
- 1 jar Jan cherry,strawberry,raspberry - any flavour you fancy
In the bowl of a food processor add the flour, vanilla salt and caster sugar. Add the butter and pulse until you have breadcrumbs then add egg, egg yolk and vanilla seeds again pulsing this time until it comes together.
Turn out on a clean work surface and knead little to bring it together until smooth. Divide into two discs, wrap with clingfilm and refrigerate for 1 hour.
Pre-heat the oven to 180C and line two baking trays with parchment paper. Using one pieces of dough at a time roll out to just under 1/2 cm thickness and using a 8cm round cookie cutter cut out pieces of dough. Take half of the pieces of dough and using a small shaped cookie cutter cut out the centre. Place on the baking trays and bake for 10-12 minutes or until just starting to brown at the edges.
Leave on the baking tray on a wire rack for 5 minutes before transferring to the wire rack to cool completely. Continue to do the same until all the dough has been used.
To make the buttercream soften the butter in a bowl of an electric mixer fitted with a paddle attachment for a few minutes then add a spoonful of icing sugar at a time. Add the bourbon and continue to mix until smooth.
To assemble the biscuits either spread or pipe the buttercream onto bottom of the biscuits without the whole in, spoon a little jam in the centre then place the biscuit with centre removed on top.
- Recipe adapted from Waitrose Kitchen
- These will last for up to 3 days stored in a cake tin fitted with a tight fitting lid.